Venus Mussel Pot

Ingredients

• 600 g Venus mussels (or mignonette mussels)
• 1.5 bulbs fennel
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 125 ml dry white wine
• 125 g peas (frozen)
• 3 sprigs parsley
• Salt
• Pepper

Instructions

1. 1.

   Brush the mussels and leave them in cold water for 1 hour, changing the water once. Discard any open mussels.

2. 2.

   Drain the mussels in a sieve.

3. 3.

   Wash, trim, and cut the fennel into thin slices.

4. 4.

   Peel the shallot and garlic. Slice the shallot finely and the garlic into rounds.

5. 5.

   Heat oil in a wide pot. Sauté the fennel over medium heat for 3-4 minutes while stirring. Add the shallot and garlic and sauté for 2 more minutes.

6. 6.

   Pour in white wine and bring to a boil.

7. 7.

   Add the mussels and peas, cover, and cook over high heat for about 4 minutes until all mussels have opened. Discard any that remain closed.

8. 8.

   Wash and dry the parsley, shake off excess water, pick off leaves, and roughly chop.

9. 9.

   Add the parsley to the mussels, season with salt and pepper, and serve as desired with toasted whole‑grain baguette slices.